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Holiday Baking 2005
 

HOTCHOCOLATE
1747 North Damen Avenue
Chicago, Illinois 60647
773-489-1747

 

Honeycrisp Apple Pie with "Smoky" Ice Cream
Chef Mindy Segal of HOTCHOCOLATE – Chicago, IL
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:

    Dough:
  • 1 pound, plus 2 ounces all-purpose flour
  • 8 ounces butter, cubed
  • 2 ½ ounces pork fat
  • 1 Tablespoon sugar
  • Pinch of salt
  • 1 egg
  • Cold water

    Apples:
  • 4 Honeycrisp apples
  • ½ cup sugar
  • ¼ cup cider
  • Pinch of salt
  • Pinch of black pepper
  • ¼ cup caramel (recipe follows)
  • 2 pinches of corn starch or arrow root

    Streusel:
  • 4 ounces butter, chilled and cubed
  • ½ cup sugar
  • ½ cup light brown sugar
  • ½ cup dark brown sugar
  • 1 cup all-purpose flour
  • Pinch of salt
  • Pinch of cinnamon

    Smokey Roasted Apple Puree:
  • 4 apples, such as Pink Lady, Golden Delicious, Mutsu, or Fiji
  • 1 cup cider
  • ½ cup caramel
  • 1 ounce butter
  • Pinch of salt
  • Pinch of pepper
  • 2 ounces raw bacon

    Ice Cream Base:
  • 25 egg yolks
  • 14 ounces sugar
  • 1 quart cream
  • 1 quart milk

    Caramel:
    24 ounces sugar
  • 7 ounces corn syrup or glucose
  • Pinch of salt
  • Pinch of pepper
  • 1 quart cream

Method:

For the Dough:

In a KitchenAid with a paddle attachment, work the flour, butter, pork fat, sugar, and salt until the butter is the size of tiny peas. Add the egg and about ¼ cup water, and work until the dough comes together. Form into a ball and refrigerate for 2-24 hours.

For the Apples:
Peel apples and cut them into ¼-inch cubes. Place apples in a large bowl and toss with all the other ingredients. Set aside.

For the Streusel:
Combine all of the ingredients in a Cuisinart and work until the mixture “crumbles.” Chill the mixture.

For the Smokey Roasted Apple Puree:
Quarter the apples. Toss with the rest of the ingredients and roast at 350°F until the apples are broken down and caramelized. Remove the bacon and discard. Puree remaining mixture in a Cuisinart until smooth.

For the Ice Cream Base:
Mix the yolks and sugar completely. Bring the cream and the milk to a boil; pour it over the yolks and mix completely. Put the mixture back on the stove, mixing constantly, until the custard is thick and coats the back of a wooden spoon. Place in an ice bath and allow to cool. Once cooled, add the apple puree to taste. Freeze and process in an ice cream machine according to the manufacturer’s instructions.

For the Caramel:
In a heavy pot, combine half of the sugar with the corn syrup, salt and pepper. Cook over medium heat, stirring occasionally, until the mixture is dark amber in color.
Add the remaining sugar, ¼ cup at a time. Mix well after each addition. In another pot, heat the cream just until it comes to a boil. Slowly add the cream to the caramel, and let the mixture reduce after each addition.

To Assemble and Serve:
Preheat the oven to 375°F. Roll out the dough to 1/8-inch thickness. Trim and fit the dough into a pie tin or tart mold. Fill the Honeycrisp apple cubes to the top of the pie shell; pour some of the juice from the bottom of the bowl on top of the apples. Cover with the streusel. Bake for about 30-45 minutes, or until the streusel is golden brown and the liquid is bubbling.

Serve with smoky roasted apple ice cream and caramel sauce.

  • Chef Daniel Boulud on StarChefs.com
  • Chicago Rising Star Awards on StarChefs.com
  • Affordable Dessert Wines
  • Forum: Good Dessert Cookbooks

  •    Published: December 2005
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